Pork Vindaloo

Tender pieces of pork soaked in a deep red, velvety sauce. The balance between the chili heat and the sharp acidity of the vinegar awakens the senses as soon as the pot is opened.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 721
• Protein: 43 g
• Carbs: 21 g
• Fat: 52 g

Ingredients

• 800 g Pork shoulder blade ( cut into large 3cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 6 piece Garlic ( pressed into a paste )
• 100 ml Red wine vinegar
• 3 tbsp Peanut oil
• 2 tbsp kashmiri chili ( powdered )
• 1 tsp Cumin seeds ( ground )
• 1 tsp Turmeric powder
• 1 tbsp Ginger powder
• 1 piece Cinnamon stick
• 4 piece Clove
• 1 tsp Black peppercorns ( crushed )
• 1 tbsp Brown sugar
• 1 pinch Gray sea salt
• 30 g Fresh ginger ( peeled and grated )

Instructions

1. Preparation of the marinade

   Crush the garlic and fresh ginger, then mix them with the red wine vinegar, Kashmiri chili, turmeric, cumin, and ginger powder. Coat the pork cubes with this thick paste and let rest in a cool place so the fibers soak it up.

2. Browning the onions

   Heat the oil in a cast-iron pot. Sauté the sliced onions until they are deep brown, almost caramelized, without burning them. This will give the sauce its color and body.

3. Searing the meat

   Add the pork and its marinade to the pot. Sear the meat over high heat to lock in the juices. Add the cinnamon, cloves, and black pepper. When the fat starts to separate from the sauce, it's a sign that the spices are toasted.

4. Slow simmering

   Add a little water, cover, and lower the heat. Simmer gently until the meat falls apart with a fork. At the end of cooking, add the brown sugar to balance the acidity. The sauce should be thick and generously coat the meat.

Chef's tips

• Pork shoulder is better than loin because the fat keeps the meat moist during the long cooking process.
• If the sauce reduces too quickly, add a splash of hot water to maintain creaminess.
• The dish is even better reheated the next day, once the flavors have stabilized.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.